Legacy Course Catalog
HTM 291L - Quantity Food Production And Service Labs
| Effectivity: | 05/19/2003 - 12/17/2005 @ Purdue West Lafayette Traditional |
|---|---|
| Credits: | 2 |
| Instructional Types: | Lab |
| Usually Offered: | fal spr |
| Short Title: | Quant Food Prd&Srv Lab |
| Description: | Basic knowledge of foodservice operations. Students learn and develop food production and service skills in the HTM Caf and the John Purdue Room. Students are exposed to quantity cooking methods, the use and care of equipment, and service techniques as they rotate through various positions commonly found in foodservice operations. All aspects of the dining experience are experienced by students. |
| School: | College Of Consumer And Family Sciences |
| Department: | Dept Of Hospitality & Tourism Management |
| Credit By Exam: | NO |
| Repeatable Flag: | NO |
| Temporary Flag: | NO |
| Full Time Privilege Flag: | NO |
| Honors Flag: | NO |
| Variable Title Flag: | NO |
Fall 2007 *** indicates the course was still an active course and was transferred to the Banner Catalog effective Spring 2008. This course was not expired Fall 2007.
